Broccoli

Broccoli brings fibrous texture and a slightly bitter, earthy taste.

Flavor

How to use it

Steam Power. Preserve color and soften structure. Steam broccoli.

Get Roasting. Browning reactions up the sweetness and flavor complexity.

Common mistakes

• Overcook it, and the green fades to gray.
• Nutrient loss might beat exposure to air.

What goes with broccoli

• Cheddar. Cheddar's salty, sharp richness softens broccoli's bitter edge.
• Olive oil. Olive oil's fat highlights broccoli's subtle sweetness.
• Anchovy. Anchovy's salt and umami tame the faint bitterness of broccoli.
• Garlic. Garlic's sulfur sweetness balances broccoli's slight bitterness.
• Parmesan. Parmesan's salty umami and roasted broccoli's browned edges suit each other.
• Nutritional Yeast. Nutritional yeast adds savory depth to roasted broccoli.
• Lemon. Lemon's acidity highlights broccoli's natural sweetness and crispness.
• Potato. Mild brassica and mild starch sit fine together, but neither adds contrast.

Try tonight

• Broccoli stir fry
• Roasted broccoli with garlic
• Broccoli cheese soup

Storage

Refrigerate in a plastic bag to retain moisture and freshness, using within a week.